Sweet potato gratin with chipotle, cream, and pecans

Sweet potato gratin with chipotle, cream, and pecans

Sweet potato gratin with chipotle and pecans, creamy and slightly spicy. A different side dish for Christmas or Thanksgiving.

Type: Side Dish

Cuisine: International cuisine, Christmas cuisine

Keywords: sweet potato gratin with chipotle and pecans, sweet potato gratin, baked sweet potato with chipotle, sweet potato side dish for Christmas, creamy sweet potato with cream, festive sweet potato recipes

Recipe Yield: 8 servings

Calories: 360 kcal

Preparation Time: PT20M

Cooking Time: PT55M

Total Time: PT1H15M

Recipe Ingredients:

• 1.3 to 1.5 kg peeled sweet potato, thinly sliced (2 to 3 mm)
• 400 ml heavy cream
• 200 ml milk
• 1 to 2 tablespoons chipotle adobo (to taste)
• 80 g grated Manchego or Gruyère cheese
• 60 g chopped pecans
• 2 tablespoons of butter
• Salt and pepper to taste
• Fine orange zest (optional at the end)

Recipe Instructions:

Slice the sweet potato :

Peel the sweet potato and cut it into thin slices of 2 to 3 mm, using a knife or mandoline. Grease a baking dish with butter. Preheat the oven to 180 °C.

Prepare cream and chipotle mixture :

In a bowl, mix the cream, milk, chipotle adobo, salt and pepper until well combined. Taste for spiciness and adjust if necessary.

Arrange layers of sweet potato and cream in the dish :

Arrange a layer of sweet potato at the bottom of the dish, pour some of the creamy mixture, and sprinkle some cheese. Repeat the procedure, forming layers, until finishing with sweet potato and cream.

Add cheese and cover the dish :

Cover the dish with aluminum foil and bake at 180 °C for 45 to 55 minutes, until the sweet potato is tender when pierced with a knife.

Bake until the sweet potato is tender :

Remove the paper, add the chopped pecans and a little more cheese if desired and gratinate 8 to 10 minutes until the surface browns.

Add pecans and gratinate:

Let the sweet potato gratin rest for about 10 minutes before serving and, if you like, finish with fine orange zest to give it fragrance.

Editor's Rating:
5

Recipe for Sweet Potato Gratin with chipotle, cream, and pecans

The Mexican gratin with sweet potato is a combination of smoky and creamy flavors that delight in every bite. The mix of chipotle with the smoothness of the cream and the crunchy touch of the pecans creates an explosion of nuances that is enjoyed at any gathering. Perfect for those looking for a dish with sweet potato flavor and a bit of moderate spice.

Preparation time

These are the approximate times to prepare this delicious gratin:

• Preparation: 20 minutes
• Cooking: 30 minutes
• Total: 50 minutes
• Servings: 5
• Difficulty: Easy

Ingredients

For the gratin

• 5 large roasted sweet potatoes, peeled and cut into large cubes
• 1 or 2 cans of chipotles in adobo sauce
• ¼ cup butter
• Salt to taste
• ½ cup of pecans
• ½ cup of fresh cream

In case you don't have chipotles in adobo sauce, you can substitute with dried chipotle chili soaked in a little water and a pinch of smoked paprika to maintain the smoked flavors. Pecans can be replaced by common walnuts if necessary, maintaining the crunchy contribution and intense flavor.

Utensils we will use

• Medium pot
• Large bowl
• Knife and cutting board
• Masher or fork for mashing
• Skillet
• Gratin dish or baking dish
• Spoon or spatula

Preparation

1. Prepare the sweet potatoes

1. Roasted sweet potatoes:
   • Wash the sweet potatoes well under cold water to remove any dirt.
   • Prick them with a fork and place them directly in the oven at 200°C for 40 minutes or until tender.
   • Let cool a bit and peel carefully to avoid burning yourself.
2. Wash the sweet potatoes well under cold water to remove any dirt.
3. Prick them with a fork and place them directly in the oven at 200°C for 40 minutes or until tender.
4. Let cool a bit and peel carefully to avoid burning yourself.
5. Cut into cubes:
   • Cut the peeled sweet potatoes into large cubes to facilitate subsequent mashing.
6. Cut the peeled sweet potatoes into large cubes to facilitate subsequent mashing.

2. Prepare the chipotle mixture

1. Chop the chipotle:
   • With gloves, finely chop the chipotles in adobo sauce.
2. With gloves, finely chop the chipotles in adobo sauce.
3. Mix chipotle with sweet potato:
   • In a large bowl, add the sweet potatoes, the chopped chipotles, and a little of the adobo sauce to incorporate the smoky and spicy flavor.
4. In a large bowl, add the sweet potatoes, the chopped chipotles, and a little of the adobo sauce to incorporate the smoky and spicy flavor.

3. Integrate butter and cream

1. Add butter:
   • Add the butter to the bowl with the hot sweet potatoes so it melts easily.
2. Add the butter to the bowl with the hot sweet potatoes so it melts easily.
3. Mash the sweet potato:
   • Use a masher or fork to mash the sweet potato with chipotle, leaving rustic pieces for a pleasant texture.
   • Season with salt and pepper to taste to enhance the flavors.
4. Use a masher or fork to mash the sweet potato with chipotle, leaving rustic pieces for a pleasant texture.
5. Season with salt and pepper to taste to enhance the flavors.
6. Add the cream:
   • Incorporate the fresh cream to soften the mixture and add the characteristic creamy touch of the Mexican gratin. Mix well.
7. Incorporate the fresh cream to soften the mixture and add the characteristic creamy touch of the Mexican gratin. Mix well.

4. Prepare pecans

1. Toast nuts:
   • In a dry pan, lightly toast the pecans over medium heat until they have a strong aroma and change color.
   • This intensifies their flavor and provides a crunchy and tasty contrast.
2. In a dry pan, lightly toast the pecans over medium heat until they have a strong aroma and change color.
3. This intensifies their flavor and provides a crunchy and tasty contrast.
4. Incorporate into the mixture:
   • Add half of the pecans to the sweet potato and cream mixture, reserving the rest for garnish.
5. Add half of the pecans to the sweet potato and cream mixture, reserving the rest for garnish.

5. Assemble the gratin

1. Prepare the mold:
   • Spread a little butter or olive oil in the mold to prevent sticking.
2. Spread a little butter or olive oil in the mold to prevent sticking.
3. Layering:
   • Place the sweet potato and chipotle mixture in the mold, pressing lightly to level.
   • Sprinkle the remaining cream and toasted pecans over the surface to create an attractive and flavorful layer.
4. Place the sweet potato and chipotle mixture in the mold, pressing lightly to level.
5. Sprinkle the remaining cream and toasted pecans over the surface to create an attractive and flavorful layer.

6. Bake

1. Temperature and time:
   • Place the mold in a preheated oven at 180°C.
   • Cover with aluminum foil to maintain moisture and bake for 30 minutes.
   • Remove the aluminum foil and gratinate for 10 more minutes until the surface is lightly golden and bubbly.
2. Place the mold in a preheated oven at 180°C.
3. Cover with aluminum foil to maintain moisture and bake for 30 minutes.
4. Remove the aluminum foil and gratinate for 10 more minutes until the surface is lightly golden and bubbly.

To finish and serve

Remove from the oven and let rest for a few minutes for the flavors to settle. Serve hot, ideally accompanied with a little white rice or a fresh salad to balance the spiciness and creaminess. The sweet potato delight with pecan fusion y cream and chipotle is perfect for offering a unique experience at your table.

Nutritional Information

• Calories: 320 kcal
• Protein: 4 g
• Fats: 18 g
• Carbohydrates: 35 g
• Fiber: 4 g

These values are approximate per serving and may vary depending on the exact ingredients and quantities used.

5 keys to make it perfect

1. Choose fresh, well-roasted sweet potatoes

Choose firm sweet potatoes, without bruises or spots, to ensure their flesh is sweet and consistent. Roasting them with skin helps retain moisture and enhance flavor, preventing a dry gratin.

2. Control the spiciness level of the chipotle

Chipotle in adobo sauce can be very intense. Start with a single chipotle and a little sauce, mix and taste before adding more to avoid overpowering the spicy kick.

3. Do not mash the sweet potato too much

Leave small pieces for a rustic and pleasant texture, preventing the puree from becoming pasty or gummy.

4. Toast the pecans just before using them

This enhances their flavor and contribution to the gratin. Do not over-toast them or they will lose their crunchy texture.

5. Use fresh cream for an exact balance

The cream adds acidity and smoothness, complementing the smoky and spicy notes. Do not replace fresh cream with sour cream without adjusting the flavor.

When is it ideal to enjoy it?

This gratin is the perfect option for family celebrations, festivals like CamoteFest, or dinners where you are looking for a dish that combines tradition and chipotle delight. Its versatility also makes it suitable as a side dish for outdoor meals during the summer, providing freshness and a special touch with smoked flavor. Additionally, it can accompany main dishes on special occasions, offering a balance between creamy and crunchy texture.

Comparison table

Share your experience

The sweet potato delight with 9. pecan and chipotle 10. is a dish that invites experimentation. Did you try it with your personal touch? Tell us how it turned out, if you dared to vary the amount of chipotle or change the pecans for another nut. Cooking is for enjoying and sharing those details that make each dish unique.

Culinary glossary

• 11. Chipotle: 12. Dried and smoked ripe jalapeño chili, with a spicy and smoky flavor, essential in this recipe to add depth and warmth.
• 13. Mash: 14. Crushing a food, in this case sweet potato, to form a purée with a rustic texture and flavor intensity.
• 15. Crème fraîche: Producto lácteo ligeramente ácido y cremoso que suaviza sabores intensos y aporta cuerpo al gratinado.
• Pecans: Hard-shelled nuts, similar to common walnuts, offering a sweet flavor and crunchy texture.
• Marinade: Sauce made from chilies, vinegar, and spices in which chipotles are preserved, adding flavor and spicy moisture to the dish.